Spinach Basil Pesto Chicken

• 100 g Chicken breast, boneless skinless
• 1 cup Baby spinach, fresh
• 1 handful Basil, fresh
• 3 Garlic cloves, fresh
• 1 Lemon, fresh
• 1/4 tsp Oregano

Baking & spices
• 1/8 tsp Black pepper
• 1 tsp Chicken seasoning
• 1/8 tsp Sea salt
Oils & vinegars
• 1 1/2 tbsp Apple cider vinegar

Place the apple cider vinegar, lemon juice, oregano, sea salt and pepper into a small bowl. Stir or whisk until well combined, set aside.
Place the spinach, fresh basil, and garlic cloves into a blender or food processor. Pulse a few times to chop.
Slowly add the vinegar and lemon juice mixture in a constant stream while the food processor or blender is running.
Stop and scrape the edges of the container to get all pesto mixture towards the bottom.
Pulse a few more times until it becomes a paste-like texture.
Remove from blender or food processor and transfer to a serving dish, set aside.

Trim any visible fat from the chicken meat. You can season the chicken breast with Chicken spices of your choice.

After seasoning, bake or grill the chicken breast without the use of any oils or fat. Cook the chicken until fully cooked.

Place the cooked chicken breast on top of the spinach pesto.

Season with more sea salt and pepper, if desired.

Serve and enjoy!

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